EGGS: A CONSUMER GUIDE

What should I look for when buying eggs?
Purchase only clean, unbroken, odor-free eggs. Quality is indicated by egg
grade, not size. A process called candling, in which eggs are held in
front of a light source, allows egg graders and inspectors to observe the
size of the air pocket (an indicator of quality and age), the condition of
the yolk and the white, and any hidden defects. These factors, along with
shell soundness, cleanliness and shape, are used to classify eggs as Grade
AA, Grade A or Grade B. AA and A are the grades most commonly marketed at
retail. Grade AA eggs are the highest quality, but there is no difference
in nutritive value among the different grades.

What are the different size classifications for eggs?
The official size or weight classes are:

size

minimum net weight per dozen
(without carton)

jumbo

30 ounces

extra large

27 ounces

large

24 ounces

medium

21 ounces

small

18 ounces

For accurate price comparison when purchasing eggs, compare different
sizes of the same grade.

What information is included on the egg carton label?
All eggs sold at retail must be prepackaged in new cartons. Labels must
include the grade, size, candling date, and name and address of the
packer, distributor or retail store. Although not required by law,
operators are encouraged to stamp cartons with a date by which eggs should
be sold.

The candling, or Julian, date is a three-digit number indicating the
specific day of the year on which the eggs were graded, sized and packed.
For example, the number 001 would represent Jan. 1, while 365 would be
Dec. 31. This number provides an indication of the eggs' freshness.

Eggs cannot be sold at retail more than 30 days after the candling date.
To prevent eggs from being sold beyond this time frame, many packers mark
cartons with a "sell by" date. The "sell by" date,
also called the expiration date, must not exceed 30 days after the
candling date. After the expiration date has passed, unsold eggs are
returned to the supplier where they may be recertified by trained graders
or shipped to egg breaking plants for processing into liquid, frozen or
dried eggs.

Is it safe to use eggs after the "sell by" or
expiration date has passed?
Yes. "Sell by" or expiration codes indicate freshness, not
necessarily wholesomeness. Since egg quality deteriorates over time, "sell
by" dates are used to ensure the grade specified on the label is
accurate. If stored properly, eggs may be safely consumed several weeks
beyond the expiration date.

Are eggs nutritious?
Yes. Eggs contain 13 vitamins and numerous minerals. One egg provides 10
to 13 percent of the daily reference value for protein--as much as one
ounce of lean meat, fish or poultry. Egg protein is the highest quality
food protein--second only to mother's milk for human nutrition.

Eggs are nutrient-dense; they provide many nutrients compared to the
number of calories they contain. The following chart lists the calorie
count for different sizes.

size

calories

jumbo

94

extra large

84

large

75

medium

66

One large egg contains about 4.5 grams of fat, but only 1.5 grams of
saturated fat, the kind linked to increased blood cholesterol levels. More
than half the egg's total protein content is found in the egg white, which
is both fat- and cholesterol-free.

Are white eggs better than brown eggs?
No. Shell color depends on the breed of hen that produced the egg. It does
not affect the egg's nutritive value, cooking properties, flavor or
quality.

Why do eggs sometimes turn green when cooked?
When eggs are cooked for too long or at too high a temperature, they will
sometimes turn green. Color change may also occur if the cooking water
contains a high level of iron. Although the green tint does not affect
flavor or wholesomeness, it may be avoided by cooking at low temperatures
and using stainless steel equipment.

Is it safe to consume eggs with blood spots on the yolk?
Yes. The presence of blood spots on the yolk does not mean the egg is
fertilized or unfit to eat. Blood spots occur occasionally when a blood
vessel on the yolk sac surface ruptures during egg formation. Easily
removed with the tip of a knife, the spots do not affect the egg's
nutritive or chemical properties.

What is salmonella?
Salmonella refers to a type of bacteria that may lead to food poisoning in
humans and animals. Eggs, as well as other foods, are susceptible to
bacterial growth. However, eggs have several natural barriers that help
prevent contamination, such as the shell, enzymes found in the egg white
and membranes surrounding the shell and yolk.

Observing the following precautions will help prevent salmonella food
poisoning:

Use only fresh, clean, unbroken, properly refrigerated eggs.

Avoid mixing yolks and whites with the shell.

Refrigerate eggs and egg dishes if you do not plan to eat them
within an hour.

Use homemade eggnog and ice-cream recipes based on cooked, stirred
custard.

Keep hands and utensils clean when cooking.

Wash hands before and after handling raw poultry products.

What does the Illinois Department of Agriculture do to help
ensure the wholesomeness of Illinois' egg supply?
Agriculture Department officials conduct annual inspections of about
10,000 businesses that sell, grade, pack or serve eggs and more than 725
facilities that traffic large quantities of eggs to wholesalers or
retailers. All people who market eggs commercially must be licensed by the
Agriculture Department unless they are producers who only sell eggs for
personal use.

What do officials check during an inspection?
Agriculture Department inspectors visit supermarkets and other retail
outlets to ensure eggs are kept in a sanitary environment, are adequately
refrigerated, are whole and undamaged, and meet the grade, weight and date
specified on the carton.

What should I do if I think a store is mishandling eggs?
People who suspect an Illinois grocery store or other egg outlet is not
upholding the law should talk to the facility manager. If the problem
persists, they should call the Illinois Department of Agriculture at
1.800.582.0468, TDD 217.524.6858, FAX 217.524.7801.

Storage Tips

Leave eggs in their original carton to help prevent them from drying
out.

Store eggs at 41 degrees with the small end of the shell pointed
down in the carton.

Keep eggs away from foods with strong odors, such as onions and
garlic, which can affect their flavor.